Recipe > Gluten Free Pumpkin & Chocolate Chip Bread

Gluten Free Pumpkin & Chocolate Chip Bread

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Servings: 20

Picked and packed at its peak ripeness, canned pumpkin is loaded with vitamins A, C, K, and fiber. It’s sure to take this Pumpkin & Chocolate Chip Bread to the next level.

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INGREDIENTS

  • 4 cups oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 15-ounce can pumpkin
  • 2 cups chopped walnuts
  • 1 cup bittersweet chocolate chips
  • ½ cup confectioners’ sugar
  • 1 tablespoon milk

PREPARATION

Preheat oven to 350°F. Grease two 8-x-4-inch loaf pans. In large bowl combine oat flour, baking soda, cinnamon, nutmeg and salt. In large bowl with mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.

In small bowl stir confectioners’ sugar and milk until smooth. Drizzle mixture over pumpkin bread.

NUTRITION PER SERVING

Calories 408; Total Fat 23g (Sat 9g, Trans 0g); Cholesterol 62mg; Sodium 149mg; Total Carbohydrates 48g; Dietary Fiber 4g; Sugars 29g; Protein 7g; Vitamin A 3678IU; Vitamin C 1mg; Calcium 45mg; Iron 2mg; Vitamin D 15IU; Folate 28mcg

% Daily Value: Vitamin A 74%; Vitamin C 2%; Calcium 5%; Iron 12%